Baking soda or soda - what is the difference?
In most baking recipes, baking soda is usually used as an ingredient, but in some American recipes one often finds soda (baking soda) or baking soda or baking soda as an ingredient. Both are leavening agents in baking, but there is a difference in their composition.
baking powder It consists of sodium bicarbonate and an acidifier (eg citric acid) and also a release agent (eg flour or maize starch) that prevents the premature propellant effect of the baking powder.
bicarbonate of soda Pure sodium bicarbonate, on the other hand, only becomes a stimulant when combined with acidic ingredients (such as vinegar, yoghurt or buttermilk), as this is the only way to form carbon dioxide, which loosens the dough.
For recipes you can not simply replace baking soda and soda. As soda (sodium bicarbonate) is a component of baking soda, recipes can also replace it with baking soda - but baking soda can not simply be replaced with soda, because then the acidulant might be missing.
If you mix the flour with baking soda for baking and then add the liquid (eg milk), the baking powder already starts to work and the heat during baking causes the soda contained in the baking soda to react with the acidifier. Carbon dioxide is then released, which makes the dough loose.
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